Fried, soft and spongy dumplings, made with urad dal or a combination of urad dal and moong dal, soaked in well-whisked yogurt, drizzled with sweet chutney and coriander chutney, seasoned with black salt, roasted cumin seeds powder, red chili powder are dahi vada or dahi bade. Dai vada are absolutely soft, just melt in the mouth and perfectly juicy. It is also called dahi bara. Dai bade are festivals’ quintessential. These are prepared in every Indian kitchen, especially in North India. And this is also the reason that dahi vada recipe differs from one kitchen to another. This dahi bade ki recipe is the one I have been following. The dahi vada recipe is pretty simple. It just requires some muscle work :-). In this post, you will find step by step pictures along with dahi bara recipe as well as the video showing dahi vada ki recipe in Hindi.
Dal: Urad dal is the main ingredient required for dahi vada recipe. Little moong dal too can be added to make dahi vada.
Add on: Cumin seeds, green chilies, ginger, raisins, cashews etc can be added to flavor the dahi bara. I have used only salt and asafoetida to season the dahi bade.
Yogurt: It is important that fresh yogurt is used. It should have the proper consistency. It should neither be too thick nor too runny. Further little powdered sugar is added to the yogurt.
Chutneys: Tangy and sweet chutney are added to the dahi vada. You can use tamarind chutney or amchur chutney or khajoor chutney. Along with this, coriander chutney is also used. However, if you do not like any of these chutneys, you can skip the same.
Spices: Black salt, red chili powder and roasted cumin seeds powder have been used to season the dahi vada. You can also use black pepper powder, mint powder, etc and skip the ones you don’t like.
Garnish: You can further garnish dahi vada with chopped coriander leaves, sev, etc.
Dahi vada should be pillowy soft and porous. It should be dunked in yogurt and topped with chutneys and spices. The most important question is how to make soft dahi vada? This recipe and the following tips make up the answer to this question:
In order to assemble the dahi vada, take a plate or bowl. I prefer a plate. Add well-whisked yogurt. Season with black salt, roasted cumin seeds powder and red chili powder. Add chutneys of your choice.
Often dahi vada take a weird shape. They tend to get a tail or a neck. The following should be kept in mind to get perfectly shaped dahi vada.
As much as I have read about it, I believe it is about the name. The thing which is called dahi vada in India is called dahi bhalla in Pakistan. It is called thayir vadai in Tamil. In Orissa, it is called dahi bara. In the Bengali language it is called doi bara. Further, it is Mosaru vade in the Kannada language.
You might like our collection of Chaat Recipes.
1.This recipe makes 16-24 dahi vada.
2.Transfer the soaked dals into a grinding jar.
3.Add 2 tbsp of chilled water or as much required to grind the da. Do not add too much of water. Grind to a smooth paste.
4.Whisk the ground dal using hands. Whisk it for 10 minutes.
5.Make sure to whisk in one direction only.
6.Check the batter. Take little batter on your palm.
7.Flip the palm.
8.Batter should not fall. It should hold itself.
9.Heat enough oil for frying.
10.Use wet fingers to add a portion of batter in the hot oil. Using wet finger avoid sticking of dal batter on the hands.
11.Immediately after adding the portion of batter, put hot oil on it. This will ensure that the dahi vada gets a proper shape.
12.Fry on medium flame.
13.Stir and fry till golden brown from all the sides. Take out on a plate.
14.Take 4 cups of lukewarm water in a large bowl.
15.Add in 1 tsp salt or as per taste.
16.Also add in 1/8 tsp of asafoetida (heeng).
17.Mix everything well.
18.Add the fried dahi vada to it.
19.Place a plate on the vada (not on the bowl).
20.Put little weight on it. This ensure that the dahi vada are properly soaked in the water.
21.Leave it for 30 minutes.
22.After 30 minutes, slightly squeeze the dahi vada to remove the excess water. Do not squeeze too much, do not press it. Keed the soaked and squeezed dahi vada aside for now.
23.In a mixing bowl add 1 cup of yogurt.
24.Whisk it well.
25.Add in 1 tbsp of powdered sugar.
26.Mix it well. Keep aside.
27.In order to assemble the dahi vada, collect the soaked dahi vada, yogurt, spices and chutneys.
28.In order to serve, put 3-4 dahi vada on a plate.
29.Add 3-4 tbsp of whisked yogurt.
30.Season with black salt.
31.Next add roasted cumin seeds (jeera) powder.
32.Followed by little red chili powder.Followed by little red chili powder.
33.Next drizzle tamarind chutney.
34.Also add little coriander chutney.
35.Serve.
36.Bon appetite.
PREP TIME 20 minutes + 4 hours soaking time
COOK TIME 15 minutes
TOTAL TIME 35 minutes + 4 hours passive time
How to make the batter for Dahi Vada?
How to fry Dahi Vada?
How to soak Dahi Vada?
How to assemble Dahi Vada?
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